Chicken Pakora is a popular fried Indian aroma that is delicious to eat, especially in winters and monsoons. Every time it rains they make at least my house and are usually served with a little spicy mint chutney and spicy coriander.
250 g boneless chicken cubes (cut into small cubes)
2 teaspoons of Kashmir red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon of Garam Masala powder
1/2 teaspoon ground black pepper
2 teaspoons of ginger-garlic paste
Salt to taste
1 tablespoon of lemon juice
2 tablespoons of Besan
1 tablespoon of rice flour
1 tablespoon of cornmeal
1 egg white
2–3 green chilies (cut in half)
15–20 curry leaves
1 teaspoon of Chaat Masala
In a bowl, mix together the chicken cubes, red chili powder, turmeric powder, garam masala powder, black pepper powder, ginger paste, garlic paste, salt, and lemon juice.
Set aside to marinate for 1 hour.
Heat the oil for frying in a pan.
Add chickpea flour, rice flour, cornmeal, and egg and mix well.
After heating the oil, heat it over medium heat.
Pour the chicken pieces into hot oil and fry over medium heat until lightly browned. Drain on a plate.
Fry all the chicken in this way.
Heat the oil once more over high heat. When the oil gets very hot, drop the chicken pieces into small pieces in the hot oil and fry until golden brown and crisp.
Put the crispy fried chicken on a plate lined with tissue paper.
Add curry leaves and green chilies to the oil and fry for a few seconds. Drain on a plate.
Immediately sprinkle chaat masala and stir well.
Serve hot with mint and coriander sauce.
Double frying: When the chicken is first added to the oil, it releases too much moisture and therefore forms steam. Because of this, the chicken is cooked but not crispy.
When we roast the chicken a second time, this moisture is gone and this time it’s fried and crisp. So if you want to make crispy pakoras, you need to fry them twice.
Cut the chicken into small or small pieces. Try to keep them even as it helps fry them evenly and they also become crispy.
Rice flour and cornmeal are necessary for that crisp texture.
Make sure the oil is hot enough before adding it to the pakoras. Putting cold oil can make them very oily and soggy.
Also, frying them twice makes them crispier, which I think should be in pakoras.
Using eggs helps block chicken juices, making them juicy from the inside even after frying.
Adding garlic and ginger paste adds a nice flavor to these pakoras, but if you don’t like garlic, you can avoid adding it.
Don’t miss eating fried green chilies and curry leaves, they add a delicious flavor to these pakoras.
- Serving Size: 4
- Calories: 200kcal
Keywords: Healthy Chicken Pakora Recipe